2 Tasting Notes
Summary: Award winning Chinese green tea from Jiang Xi region.
Leaves: Dry – very tightly rolled leaves and tips with soft white down. Dark green and white, almost grey, colour to the mix. Wet – Small full leaves, and small pieces of leaves. Tips also small but full.
Liquor Body: Dark yellow – almost a very light brown hue.
Aroma: Dry leaves – sweet, more floral than vegetal. Maybe a first flush is or this sweetness from the tips?
Flavour & Sensation: May have steeped for too long – quick bitter/tannin rush followed by a rather nice floral note than melts away sadly into a bitter after taste. Taste tends to stay in the top of the mouth – particularly back of the tongue and behind upper lips.
Preparation
205 °F / 96 °C
4 min, 30 sec
You probably brewed it at too high a temperature and for too long. I generally brew my greens at around 80-85°C and if they are more delicate early spring types in the 70 ’s. I usually brew it for 45s to a minute though you could brew it for longer if you brew it Western style. Sometimes bitterness can be due to overleafing as well.
Thanks yyz! I’ll re-brew and update :)